Kollu Rasam | Horse Gram Rasam

Kollu Rasam /Hore gram Rasam –  Rasam  is a category of hot spicy soup in southern Indian style.  There are various recipes of Rasam can be prepared in so many different process of method using different seasonings, base ingredients and special rasam Masala powder and fresh grounded spices.

 However, among many varieties of rasam,  Kollu Rasam stands tall to its simple preparation and heavenly incomparable taste. This recipe does not require any special/specific rasam powder. We are using fresh grounded spices which are always available in our pantry like Garlic, black pepper, cumin seeds, curry leaves and tomatoes. The taste of horse gram/kollu simply makes it stand out from other Rasam recipes.

Many people make rasam with only cooked kollu/horse gram drained water but, here pounded handful of cooked kollu and mixed it in rasam. This tastes good and filling. Rasam mandi is tastes divine with curd rice.

Ingredients:

Black Pepper corn – 2 tsp

Jeera/Cumin seeds – 2 tsp

Garlic flakes – 4 to 5

Tomato – 1 medium

Broth Ingredients:

Kollu/ Horse gram – 2 tbsp

Imli/Tamarind Juice – ½ cup

Water – 2 cups

Masala Powder:

Turmeric Powder – 1/ 4 tsp

Salt

Hing

Jaggary Powder – 1tsp

For Tempering:

Mustard Seeds – ½ tsp

Urad Dal/White Lentils – ¼ tsp

Cumin Seeds – ¼ tsp

Red chili  – 1 no.

Curry leaves – 2 to 3 no.

Oil – 1 tbsp

For Garnishing:

Fresh Coriander leaves – 1 tbsp

Method:

1   Step 01) Wash and soak the kollu/horesgram for 1 to 2 hrs and then cook them in a pressure cooker up to 3 whistles. Drain the water in a separate bowl. (Don’t discard the drained water from cooked kollu; this recipe specially calls the broth to use). Grind the cooked kollu into fine paste

       Step 02) In a mortar and pastel crush the cumin seeds, pepper corns and garlic flakes

     Step 03) Heat thick medium size bottom pan add oil for seasoning, add mustard allow them to crackle then add cumin seeds, urad dal, red chili and curry leaves and saute for 2 mins. and then add crushed cuminseeds-pepper-garlic mixture fry for 2 more minutes and then add tomato pieces and fry till tomatoes turns to mushy

     Step 04) Add the tamarind juice, 2 cups of water, turmeric powder, hing, jaggary and salt cook them till it starts to bubble form at edge. Add drained kollu water and grounded kollu paste and cook them nicely and garnish with fresh coriander leaves.

Serving: Serve with steam rice, or as hot soup or even with curd rice. It taste so good however you want to take them.

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Halloween Special – Pumpkin Soup Recipe | Poosanikai Soup

Its fall season and pumpkin pops out everywhere! I bought the pumpkin from the Grocery shop couple of days back and it was decorating my kitchen for a while and blinking at me with a question - what you are going to do with me this time? As you all aware there are many creative dishes we can make from Pumpkin. So, here i am with another interesting pumpkin recipe - Halloween special Pumpkin hot soup suited for the rainy weather out there.

Check here for some of my tried recipes on Pumpkin.  

Pumpkin kootu / Pumpkin Curry

Pumpkin Spicy Curry

Poosanikai/ Kaddu/ Pumpkin Masala Sabzi 

Pumpkin curry in Rajasthani Style

Pumpkin Masala Sabzi

Pumpkin Beans/Mixed Pulses Sabzi

Ingredients:

Orange Pumpkin – 2 cups (chopped)

Green Apple – ½ cup (tart taste)

Butter – ½ inch

Garlic Flakes – 2 to 3 nos.

Onion – ½ cup

Water or Vegetable broth – 1 cup

Dried Thyme – ½ tsp

Whipped Milk – ½ cup

Sugar – 1 tsp

Pepper – 1 tsp

Salt to Taste

Method:

Step 01) In a saucepan, heat butter, add garlic flakes and sauté for a minute and then add chopped onion saute till it turns to pink

 

Step 02)Then add chopped pumpkin & apple and saute for a minute or so and then add water (if you have vegetable broth add that instead of plain water) and allow them to cook till pumpkin & apple turns nice and tender (it may take 7 to 8 mins) If you don’t like the tart taste, skip the apple.

 

Step 03) Switch off the gas and add sugar, salt and dried thyme. Thyme enhance the nice flavor to the soup. Allow them to cool and grind the cooked mixture into puree.

 

Step 04) Switch on the gas and keep it low flame; pour the mixture to the sauce pan add the whipped milk for rich creamy soup boil it for a 2 minutes and switch off the gas.

Serving: Serve it in a bowl and add crushed pepper on top and enjoy the hot soup.

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Corn Mushroom Soup

This is a healthy soup to celebrate in Winter days! It is very simple, easy, quick recipe and delicious in taste.

Ingredients:

• 2 cups Corn 
• 1 cup Mushroom
• 2 tablespoons cornflour
• ½ teaspoon Ajinomoto powder (optional)(Japanese food seasoning - available in Indian store)
• 2 tablespoons butter (for diet conscious people you can skip this)
• 2 tablespoons cheese 

To be ground into a paste

• 1" ginger piece
• 2 garlic flakes
• 1 green chilies 

Method:
1. Mix the cornflour with 6 teacups of water. Add the paste, corn and Ajinomoto powder and cook in a  pressure cooker until done. (if you are using the Corn tin then instead of pressure cooker you can cook them in microwave for 8 mins
2. Add the mushrooms, butter and cheese and boil for a few more minutes.

Serving:

Serve hot with Chilies in vinegar and chili sauce

Note: You can use vegetables if you don't like the mushrooms. Vegetables like cauliflower, carrots, cabbage, onions and  french beans and its stock)

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